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Ingredients
  • 170 g semi dried tomato
  • 50 g raw macadamia (or cashew, or pinenut...)
  • 40 g olive oil (you can increase to 100 g if you like an oilier/runnier pesto)
  • 30 g parmesan cheese, cubed (omit for dairy free)
  • 2 cloves of garlic, peeled
  • 30 g roasted capsicum (jar or roast your own)
  • 10 g tomato paste
  • 10 g fresh basil (large bunch)
  • 20 g kalamata olive flesh (optional)
  • pinch of salt
Steps
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